|
Violation Code |
Description | |
|---|
| 8 |
| Hands clean and properly washed |
|
2-301.14 (P) Employee changed gloves without washing hands between tasks. Food employee must practice good hygiene by properly washing hands when changing tasks. Reference 2-301.14.
Observed employee to change tasks and change gloves without washing hands. Discussed proper procedures with PIC. COS. |
| 56 |
| Adequate ventilation and lighting; designated areas used |
|
Stove in use without vent hood.
Exhaust systems must be installed over all cooking equipment and hot water sanitizing equipment and utensil washing machines. Exhaust hoods where required, must be a minimum of six feed, six inches from the floor. The hood must extend around all exposed sides of equipment 0.4 of the distance from the equipment surface to the bottom of the hood or a minimum of six inches. All hoods located over cooking surfaces must be fitted with effective grease filters or extractors. The filters must be sized so that they can be washed in a pot sink or equipment washing machine. Grease filters must be installed at an angle not less than 45° from horizontal.
6-304.11 (C) A mechanical ventilation system of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, vapors, obnoxious odors, smoke, and fumes. Reference 6-304.11. |
| 23 |
| Non-food contact surfaces clean |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 7a |
| Cross-contamination, equipment, personnel, storage |
|
corrected |
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 21 |
| Wiping cloths clean, used properly, stored |
|
|
| 35a |
| Presence of insects/rodents. Animals prohibited |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
|
| 39 |
| Rooms and equipment - vented as required |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 12a |
| Hands washed, good hygienic practices (observed). |
|
|
| 21 |
| Wiping cloths clean, used properly, stored |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
Floors |
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
Ceiling |
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 4 |
| Facilities to maintain proper temperatures |
|
|
| 7b |
| Potential for cross-contamination; storage practices; damaged food segregated |
|
corrected |
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 22 |
| Food contact surfaces of equipment and utensils clean |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 4 |
| Facilities to maintain proper temperatures |
|
corrected |
| 45 |
| No Certified Food Service Manager Present |
|
|
| 20b |
|
|
| 15 |
| Non-food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 30 |
| Cross-connections, back-siphonage, back-flow prevented |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 4 |
| Facilities to maintain proper temperatures |
|
|
| 5 |
| Thermometers provided and conspicuously placed |
|
|
| 6 |
| Potentially hazardous foods properly thawed |
|
|
| 7b |
| Potential for cross-contamination; storage practices; damaged food segregated |
|
corrected |
| 8 |
| Food protection during storage, prepartion, display, service, transportation |
|
|
| 9 |
| Foods handled with minimal manual contact |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 15 |
| Non-food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 22 |
| Food contact surfaces of equipment and utensils clean |
|
|
| 23 |
| Non-food contact surfaces clean |
|
|
| 24 |
| Storage/handling of clean equipment, utensils |
|
|
| 27 |
| Water source safe, hot, and cooled under pressure |
|
|
| 29 |
| Plumbing installed and maintained |
|
|
| 31 |
| Hand washing sinks installed, located, accessible |
|
|
| 35b |
| Outer openings protected from insects, rodent proof |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
|
| 41a |
| Toxic items properly stored |
|
corrected |
| 4 |
| Facilities to maintain proper temperatures |
|
1 corrected |
| 27 |
| Water source safe, hot, and cooled under pressure |
|
corrected |
| 4 |
| Facilities to maintain proper temperatures |
|
corrected |
| 20a |
|
|
| 35b |
| Outer openings protected from insects, rodent proof |
|
|
| 20a |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 20a |
|
|
| 23 |
| Non-food contact surfaces clean |
|
|
| 24 |
| Storage/handling of clean equipment, utensils |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
|
| 20a |
|
|
| 20a |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 23 |
| Non-food contact surfaces clean |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 8 |
| Food protection during storage, prepartion, display, service, transportation |
|
|
| 17 |
| Thermometers, gauges, test kits provided |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 8 |
| Food protection during storage, prepartion, display, service, transportation |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 23 |
| Non-food contact surfaces clean |
|
|
| 24 |
| Storage/handling of clean equipment, utensils |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 45 |
| No Certified Food Service Manager Present |
|
|
| 6 |
| Potentially hazardous foods properly thawed |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 23 |
| Non-food contact surfaces clean |
|
|
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
walls, ceilings |
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
|
| 23 |
| Non-food contact surfaces clean |
|
|
| 2 |
| Original container, properly labeled, consumer advisory |
|
|
| 3a |
| Cold food at proper temperatures during storage, display, service, transport, and cold holding |
|
|
| 6 |
| Potentially hazardous foods properly thawed |
|
|
| 8 |
| Food protection during storage, prepartion, display, service, transportation |
|
|
| 17 |
| Thermometers, gauges, test kits provided |
|
|
| 24 |
| Storage/handling of clean equipment, utensils |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 37 |
| Walls, ceilings, and attached equipment, properly constructed, clean |
|
|
| 39 |
| Rooms and equipment - vented as required |
|
|
| 42 |
Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly... |
|
| 7a |
| Cross-contamination, equipment, personnel, storage |
|
|
| 17 |
| Thermometers, gauges, test kits provided |
|
Test kits provided |
| 23 |
| Non-food contact surfaces clean |
|
|
| 36 |
| Floors properly constructed, clean, drained |
|
|
| 8 |
| Food protection during storage, prepartion, display, service, transportation |
|
|
| 14 |
| Food contact surfaces designed, constructed, maintained, installed, located. |
|
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